This week we are usually bombarded with invitations to look back to the year that is now ending and think how we want the new year to be. Even though that looking to the past and projecting the future are so valid, that’s not my invitation for you. I’ll invite you simply to celebrate. Yes the year may have been hard, terrible even, but there’s always something to be thankful for, something to celebrate. And that’s the energy I want to bring with me to the next year: celebrating, being with the ones who are dear to you, smile from within and be joyful.

I am a complete believer in the importance of joy. Joy isn’t always easy but it is a matter of choice. We can always choose joy. So and even though my contribute is small, many small things made with love are a lot bigger than simply the sum of them all.So of course I had to bring you a new year’s special, an excuse to gather friends at the table, some tips for a great party and recipes for delicious, unexpected and easy to make treats.

Let’s start with the tips:

Don’t over complicate, choose simple but beautiful recipes;

Go for different colors and textures. The eyes eat too and a colorful table is always appealing;

Finger food is a great option and means you’ll have less washing up in the end of the party;

If you think your party will end late, plan a soup for a cozy late meal, check this recipe or this one;

Since we all eat a little bit too much sugar around Christmas how about a fruit of seasonal platter for New Year’s?

Of course I’m now leaving you without some special recipes that look lovely on a nice wooden board with loads of raw veggies and a nice artisan bread selection. As veggies I went for black radish, radishes, baby turnips, Romanesco and carrots, but you can also use celery, peppers, endives or any other crunchy vegetable of your choice.

To dip and spread there’s a delicious bean and roasted beetroot paste that not only tastes amazing it also looks vibrant with all natural colors of course. It has the sweetness of the beetroots balanced by the lemon juice, a touch of garlic and the creaminess of the beans that also add protein and fiber. The other spread is an roasted squash and miso pate, a flavorful combination with all the umami of the miso and the creaminess of the squash.

Along with the two spreads we have two treats that are always welcomed at a party. Turmeric spicy popcorn (that vanished very quickly after the photos I have to say) that combine the sweet and spicy and that you absolutely have got to try. For some sweetness there are nuts with maple syrup and sweet spices that will make everyone happy.

From my tin green kitchen to your, I wish you an amazing year with joy with plenty adventures in the kitchen and out of it too!

P.S: I’ll be quite for a few days but the blog will be back with new recipes and new ideas in two weeks. See you next year!

Bean and roasted beetroot dip

200gr of navy or white beans cooked

1 medium sized beetroot

2 tbsp extra virgin olive oil

2 tbsp lemon juice

1 tsp tahini

1 grated garlic clove

1 pinch of sea salt and black pepper

Roast the beetroot with skin on for about 1 hour (you can go ahead and roast the squash for the pumpkin miso pate too). Peal the beetroot and add all other ingredients. With a hand blender or in a food processor blend until smooth. You can serve with toasted sesame seeds and a drizzle of olive oil.

Squash and miso pate

180gr of hokaido or butternut squash with skin on but seeds removed

1 tsp of white miso paste

1 tbsp of extra virgin olive oil

½ tbsp of lemon juice

1 tbsp lightly toasted pine nuts

Roast the squash for about 1 hour. Add all other ingredients and with the help of a hand blender or food processor blend until smooth.

Spicy turmeric popcorn

1 tbsp + 1 tsp of coconut oil

1 tbsp of peanut butter

1 tsp of maple syrup

1 tbsp of popping corn

½ tsp of turmeric

1 pinch of cayenne pepper

1 pinch of ginger

1 good pinch of flaky sea salt

In a small sauce pan add 1 tbsp of coconut oil, the peanut butter, the maple syrup, the salt and spices. Heat it up until the coconut oil melts and all ingredients combine. In a bigger pot heat the tsp of coconut oil and pop your corn. Once the popcorn are ready get them on a bowl and drizzle over with the sauce, stirring to coat well.

Maple and sweet spice nuts

2 handfuls of mixed nuts (I’ve used almonds, walnuts and hazelnuts)

1 tbsp of maple syrup

1 pinch of flaky sea salt

1 pinch of cinnamon

1 pinch of cardamom

1 pinch of ginger

1 pinch of vanilla powder

Toast the nuts in a frying pan. As soon as they’re toasted add all other ingredients, stirring for 1 minute. Transfer to a piece of parchment paper and allow to cool.